Cream of Cabbage and Horseradish Soup

Name: Cream of Cabbage and Horseradish Soup (Tormás káposztakrémleves)
Cuisine: Hungarian
Ingredients: 30 g/1¼ oz/2½ tbsp butter; 1 onion, finely chopped; 675 g/1½ lb Savoy cabbage, finely shredded; 5 ml/1 tsp caraway seeds; 1.5 litres/2½ pints/6¼ cups chicken stock; 30 ml/2 tbsp plain (all-purpose) flour; 15 ml/1 tbsp creamed horseradish; 30 ml/2 tbsp crème fraîche; 115 g/4 oz/1¼ cups freshly grated Parmesan cheese; salt and ground black pepper; salt and ground black pepper

Tormás káposztakrémleves

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

This is a perfect combination: smooth and creamy Savoy cabbage with a hint of horseradish. Hungarians use freshly grated horseradish root, but this recipe is a little milder and uses creamed horseradish instead.

Ingredients

30 g/1¼ oz/2½ tbsp butter
1

Europe
Hungary
Soup
Low carb
Low calorie

Method

Melt 10g/¼oz/½ tbsp butter in a large pan and add the onion. Fry gently for 1 minute, then add the cabbage. Stir well and add the caraway seeds. Pour in the chicken stock and then cook for around 10-15 minutes.
Meanwhile, make a roux by heating th

PER SERVING: Energy 202kcal/841kJ; Protein 11g; Carbohydrate 11g, of which sugars 6g; Fat 13g, of which saturates 8g; Cholesterol 24mg; Calcium 278mg; Fibre 4g; Sodium 663mg